Back in the U.S.A.
"Seemmereeng in the vibration," is what we did after three OMs in yoga this morning. The deep throaty voice on Studio Namaste's long-haired brazilian Elka is right- it feels good to seemmer: still cooking in the aftermath of the big boil, but at a lower, constant, and less violent heat. Still changing, but with less doing.
BRFWA: Breath, Relax, Feel, Watch, Allow.
Anytime, anywhere. BRFWA.
Coconut Chickpea Curry for two
~ 1 tsp cumin seeds
~ 1/2 onion chopped
~ 1/2 inch fresh ginger root peeled and slivered
~ 2 hot green chile peppers of choice
~ 1/2 cup canned diced (smoked) peeled tomatoes
~ 1 can chickpeas, drain and rinse
~ 1/3 C coconut milk
~ salt and pepper
1. Fry cumin seeds in spam over low heat 1 minute until fragrant/toasted.
2. Cook in onion until translucent 5 minutes.
3. Add ginger, chiles, and tomato cook 3 minutes.
4. Add chickpeas, coconut milk, and salt to taste bring to a boil.
5. Reduce heat to low and simmer* 5-10 minutes.
6. Crank on pepper.
7. Serve with basmati rice.
*practice BRFWA: simmer simultaneously with your dish.